Baking & Snack - June 2016 - 47

TRENDS
Frozen/Par-Baked

Living the Good Life

Savvy bakers find golden opportunities by developing on-trend frozen and par-baked
goods while partnering with customers in almost every conceivable channel.
by Dan Malovany
In the frozen and par-baked arena, bakers are discovering new ways to give Oprah hundreds of reasons to
shout out, "I love bread," as well as rolls, buns and flatbreads - even sweet goods and more.
For the most part, "No" is not in bakers' vocabularies.
Neither are "reduced," "low" or "free," for that matter. If perception is reality, then the bakers who spar in this highly
competitive segment of the baked goods market are using
a language that speaks to their customers and ultimately
communicates with consumers on multiple levels.
"Transparency, clean label and adventurous flavors are three top trends that we see across nearly all
bakery categories but even more so within the breads
and rolls segment," noted Andrew Brimacombe, chief
commercial services officer, ARYZTA, Los Angeles.
"Innovating foods to meet these trends that are important to consumers is key."
Specifically, suppliers to the foodservice, in-store
bakery, c-store and multiple other channels are identifying trends as they continue to evolve and responding to

those nuances that drive purchasing patterns and overall
consumption of baked goods.
Take "healthy" - that often overused term. "The
consumer's perception of 'healthy' has transformed
from focusing on what the food is missing - reduced
fat, low calorie, sugar-free, etc. - to what the food itself
is - non-GMO, clean label, simple, wholesome ingredients, etc.," Mr. Brimacombe explained. "Consumers
are embracing the slow food movement and appreciate brands that are making food the way it was meant
to be made. At ARYZTA, we recognize the consumer's
need for transparency and are making foods to fit the
demand within our leading sweet snacks brand, Otis
Spunkmeyer, as well as our premier bread brand, La
Brea Bakery."
ARYZTA is not alone in jumping on the wholesome
bandwagon where the lexicon on the label requires a
shorter and simpler-to-pronounce list of ingredients
that invoke an image of purity.
"Clean label initiatives are not going away," stated

Creative treatments of
premium breads such as
toasted or even French toast
challah can tranform the
everyday sandwich.
Tribeca Oven

www.bakingandsnack.com / June 2016 Baking & Snack 47



http://www.bakingandsnack.com

Baking & Snack - June 2016

Table of Contents for the Digital Edition of Baking & Snack - June 2016

Baking & Snack - June 2016
Table of Contents
Table of Contents
Editorial - Filling in the gaps
Newsfront - FDA reverses course on ‘healthy’ labeling
Bimbo restructuring into new phase
ABA president addresses workforce gap to B&CMA
FDA updates Nutrition Facts Panel
People/In Brief
AIB provides open access to kill step research
Dietary Guidelines - Decoding the process
Dietary Guidelines: A quick history
Fireking Baking Co - can't stop, won't stop
Lessons learned in the baking business
Fireking takes on niche
Train for success and safety
Frozen/Par-Baked - Living the good life
Becoming the toast of the town
Turning ciabatta into an artisan snack
Fats, Oils, Shortenings - Changing all choices
Shortening ‘mix tape’
Let’s talk organogels
Clean Label - When simpler is better
Case in point: dough tolerance
Ingredient App - The crunch of apples
R&D Perspective - It's not easy being clean
Ingredient Handling - Look before you leap
How to go with the flow
Pretzel Technology - Tale of two textures
Producing the classic pretzel
Processing Flexibility - Efficiency included
Adapting to brownfield
Bag Closing - Reliable and simple
Tech Showcase: Warehouse/Distribution - Only the beginning
Sanitation Strategies - Adding up the real costs
Industry Images - Technically speaking...
Meeting preview - All eyes on innovation
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - June 2016 - Baking & Snack - June 2016
Baking & Snack - June 2016 - 2
Baking & Snack - June 2016 - 3
Baking & Snack - June 2016 - 4
Baking & Snack - June 2016 - 5
Baking & Snack - June 2016 - 6
Baking & Snack - June 2016 - 7
Baking & Snack - June 2016 - 8
Baking & Snack - June 2016 - Table of Contents
Baking & Snack - June 2016 - 10
Baking & Snack - June 2016 - Table of Contents
Baking & Snack - June 2016 - Editorial - Filling in the gaps
Baking & Snack - June 2016 - 13
Baking & Snack - June 2016 - 14
Baking & Snack - June 2016 - 15
Baking & Snack - June 2016 - Bimbo restructuring into new phase
Baking & Snack - June 2016 - 17
Baking & Snack - June 2016 - FDA updates Nutrition Facts Panel
Baking & Snack - June 2016 - AIB provides open access to kill step research
Baking & Snack - June 2016 - 20
Baking & Snack - June 2016 - Dietary Guidelines - Decoding the process
Baking & Snack - June 2016 - 22
Baking & Snack - June 2016 - 23
Baking & Snack - June 2016 - 24
Baking & Snack - June 2016 - 25
Baking & Snack - June 2016 - Dietary Guidelines: A quick history
Baking & Snack - June 2016 - 27
Baking & Snack - June 2016 - 28
Baking & Snack - June 2016 - 29
Baking & Snack - June 2016 - Fireking Baking Co - can't stop, won't stop
Baking & Snack - June 2016 - 31
Baking & Snack - June 2016 - 32
Baking & Snack - June 2016 - 33
Baking & Snack - June 2016 - 34
Baking & Snack - June 2016 - 35
Baking & Snack - June 2016 - Lessons learned in the baking business
Baking & Snack - June 2016 - 37
Baking & Snack - June 2016 - Fireking takes on niche
Baking & Snack - June 2016 - 39
Baking & Snack - June 2016 - 40
Baking & Snack - June 2016 - 41
Baking & Snack - June 2016 - Train for success and safety
Baking & Snack - June 2016 - 43
Baking & Snack - June 2016 - 44
Baking & Snack - June 2016 - 45
Baking & Snack - June 2016 - 46
Baking & Snack - June 2016 - Frozen/Par-Baked - Living the good life
Baking & Snack - June 2016 - 48
Baking & Snack - June 2016 - 49
Baking & Snack - June 2016 - Becoming the toast of the town
Baking & Snack - June 2016 - 51
Baking & Snack - June 2016 - 52
Baking & Snack - June 2016 - 53
Baking & Snack - June 2016 - Turning ciabatta into an artisan snack
Baking & Snack - June 2016 - 55
Baking & Snack - June 2016 - 56
Baking & Snack - June 2016 - Fats, Oils, Shortenings - Changing all choices
Baking & Snack - June 2016 - Shortening ‘mix tape’
Baking & Snack - June 2016 - 59
Baking & Snack - June 2016 - Let’s talk organogels
Baking & Snack - June 2016 - 61
Baking & Snack - June 2016 - 62
Baking & Snack - June 2016 - 63
Baking & Snack - June 2016 - 64
Baking & Snack - June 2016 - 65
Baking & Snack - June 2016 - 66
Baking & Snack - June 2016 - Clean Label - When simpler is better
Baking & Snack - June 2016 - 68
Baking & Snack - June 2016 - 69
Baking & Snack - June 2016 - Case in point: dough tolerance
Baking & Snack - June 2016 - 71
Baking & Snack - June 2016 - 72
Baking & Snack - June 2016 - 73
Baking & Snack - June 2016 - 74
Baking & Snack - June 2016 - 75
Baking & Snack - June 2016 - 76
Baking & Snack - June 2016 - Ingredient App - The crunch of apples
Baking & Snack - June 2016 - 78
Baking & Snack - June 2016 - R&D Perspective - It's not easy being clean
Baking & Snack - June 2016 - 80
Baking & Snack - June 2016 - 81
Baking & Snack - June 2016 - 82
Baking & Snack - June 2016 - Ingredient Handling - Look before you leap
Baking & Snack - June 2016 - 84
Baking & Snack - June 2016 - 85
Baking & Snack - June 2016 - 86
Baking & Snack - June 2016 - 87
Baking & Snack - June 2016 - 88
Baking & Snack - June 2016 - 89
Baking & Snack - June 2016 - 90
Baking & Snack - June 2016 - How to go with the flow
Baking & Snack - June 2016 - 92
Baking & Snack - June 2016 - Pretzel Technology - Tale of two textures
Baking & Snack - June 2016 - 94
Baking & Snack - June 2016 - 95
Baking & Snack - June 2016 - Producing the classic pretzel
Baking & Snack - June 2016 - 97
Baking & Snack - June 2016 - 98
Baking & Snack - June 2016 - 99
Baking & Snack - June 2016 - 100
Baking & Snack - June 2016 - Processing Flexibility - Efficiency included
Baking & Snack - June 2016 - Adapting to brownfield
Baking & Snack - June 2016 - 103
Baking & Snack - June 2016 - 104
Baking & Snack - June 2016 - 105
Baking & Snack - June 2016 - 106
Baking & Snack - June 2016 - Bag Closing - Reliable and simple
Baking & Snack - June 2016 - 108
Baking & Snack - June 2016 - 109
Baking & Snack - June 2016 - 110
Baking & Snack - June 2016 - Tech Showcase: Warehouse/Distribution - Only the beginning
Baking & Snack - June 2016 - 112
Baking & Snack - June 2016 - 113
Baking & Snack - June 2016 - 114
Baking & Snack - June 2016 - Sanitation Strategies - Adding up the real costs
Baking & Snack - June 2016 - 116
Baking & Snack - June 2016 - 117
Baking & Snack - June 2016 - 118
Baking & Snack - June 2016 - Industry Images - Technically speaking...
Baking & Snack - June 2016 - 120
Baking & Snack - June 2016 - 121
Baking & Snack - June 2016 - 122
Baking & Snack - June 2016 - 123
Baking & Snack - June 2016 - Meeting preview - All eyes on innovation
Baking & Snack - June 2016 - 125
Baking & Snack - June 2016 - 126
Baking & Snack - June 2016 - Events
Baking & Snack - June 2016 - 128
Baking & Snack - June 2016 - 129
Baking & Snack - June 2016 - Ingredients & Formulating
Baking & Snack - June 2016 - 131
Baking & Snack - June 2016 - Equipment & Packaging
Baking & Snack - June 2016 - 133
Baking & Snack - June 2016 - 134
Baking & Snack - June 2016 - Patents
Baking & Snack - June 2016 - 136
Baking & Snack - June 2016 - New on the shelf
Baking & Snack - June 2016 - 138
Baking & Snack - June 2016 - 139
Baking & Snack - June 2016 - Marketplace
Baking & Snack - June 2016 - 141
Baking & Snack - June 2016 - 142
Baking & Snack - June 2016 - 143
Baking & Snack - June 2016 - 144
Baking & Snack - June 2016 - 145
Baking & Snack - June 2016 - 146
Baking & Snack - June 2016 - 147
Baking & Snack - June 2016 - 148
Baking & Snack - June 2016 - 149
Baking & Snack - June 2016 - 150
Baking & Snack - June 2016 - 151
Baking & Snack - June 2016 - 152
Baking & Snack - June 2016 - Ad Index
Baking & Snack - June 2016 - New Product Spotlight
Baking & Snack - June 2016 - 155
Baking & Snack - June 2016 - 156
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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